Vegan Shepherd's Pie

Method

Add the onion and cook for a few minutes, until it starts to soften and brown. Add the carrots, celery and garlic and stir. Cook for approximately 5 minutes until the vegetables begin to soften, remember to keep stirring to stop the vegetables from sticking to the bottom of the pan.

Drain and rinse the beans using a sieve and add the beans to the vegetable mixture.

Stir in the tomato puree followed by the passata and herbs and cook for a further few minutes before adding the stock cube and water.

Reduce the liquid to a simmer and cook with the lid on for around 20 minutes. You may want to remove the lid for the last 10 minutes to let the liquid reduce a little.

Turn the oven to 180℃ and start to work on the potato topping.

Peel and chop the potatoes and boil in a pan for around 10-15 minutes or until they are soft.

Once ready, add the potatoes to a bowl along with soya milk and a little soya spread, if you wish. Mash together until the potatoes are light and fluffy with minimal lumps.

Once ready taste the mince mixture and season to taste. Add to a ovenproof dish and then lay the mashed potatoes on top. Spread evenly and then pop in the oven for around 20 minutes, or until the top starts to brown and the mixture underneath starts to bubble slightly.

Season the tomato and bean mixture to taste, if required and add to an ovenproof dish. Lay the mashed potatoes on top, spreading them evenly with a fork. Add the dish to the oven for around 20 minutes, or until the top starts to brown and the mixture underneath starts to bubble slightly.